4 skinless, boneless chicken breast halves
1/4 tsp. salt
1/4 tsp. freshly ground black pepper
1 C. fat-free chicken stock, divided use
juice of one lime
2 tsp. cornstarch
1 T. chives, chopped
1 tsp. dried dill, crushed
1 T. butter

Lightly salt and pepper the chicken breasts on both sides. Spray a skillet with non-stick cooking spray. Heat the skillet over medium-high heat. Add chicken to skillet and cook for about 3 minutes, or until browned on one side, before turning to brown the other side.

Yield: 4 servings
Calories: 130
Fat: 4g
Fiber: 0g